Mushroom Pate with lots of chinese parsley

Made mushroom pate based on this recipe:
http://www.taste.com.au/recipes/mushroom-pate-2/7a8ada4d-32a7-402d-9df6-96822d29eb2d

Chose this recipe because I wanted to use cream cheese in the pate. But used only about 70g instead of the recipe's 125g. It was smooth and tasty enough after processing in my trusty old Moulinex mill.

Used all the ingredients listed except sherry:
30g butter
1 tablespoon extra virgin olive oil
1 brown onion, halved, finely chopped = used less than 1 onion
2 garlic cloves, crushed
300g cup mushrooms, chopped = used 200g
1 tablespoon dry sherry = omitted
1 1/2 teaspoons fresh thyme leaves = used 1/2 tsp dried thyme
125g cream cheese, at room temperature = 70g
1/3 cup loosely packed chopped fresh continental parsley = chinese parsley, about 1 cup
Salt and freshly ground black pepper, to season

All the green - from a generous amount of chinese parsley.

Smooth slices.

Comments

Spicy Sour Mustard Green Stew (Tua Chai / Choy Keok / Chai Boey)

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa

Homemade Vinegar Chilli Sauce (cili cuka)

Homemade chilli sauce. Simple homemade chilli sauce, similar to the chilli sauce served with chicken rice. For blending: Red chillies - 10-15 Garlic - 5-7 cloves Ginger - 2inch For mixing: Vinegar - 50ml to start with, the chilli sauce should not be too watery, the sour, tangy taste should be there Sugar - 1.5-2 tbsp Salt - 1 tsp Unfortunately, in true homemade style, I learnt to make this from my mum without measurements. Just a sense of proportion that there should be more chilli than garlic and less of ginger. Of course, the vinegar, sugar and salt are similarly adjusted to taste. Too spicy - add salt, sugar. Too bland - add salt, vinegar. Just mixing all these ingredients together is sufficient, no cooking is required. The vinegar, sugar and salt are preservatives. But I always make sure the chillies, garlic and ginger are washed and dried before I blend them. Also, discard some chilli seeds, otherwise, it will be very spicy. For slow consumption, I keep the bott

Ti wan chye / Di huang miao

Update 26 Sep 2017 Ti wan chye or di huang miao or whatever you call it - this vegetable is very easy to plant. Just stick a cutting into the soil, water it and it should survive. Planted a few cuttings from my supermarket purchase in my prettiest pot! This photo was taken some time after. 31 May 2017 14 July 2017: Before first harvest. Note: Self-watering system. 22 July 2017: Tender leaves. 23 July 2017: After harvest. 9 Aug 2017: A few more leaves. Besides dried coffee grounds, Epsom salt solution will be added as fertilizer next. 26 Sep 2017

mycookerygarden

Search This Blog